Veal and potato pies
5
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Nothing beats hunger better than a hot meat pie. Ours is filled with veal and veggies in a tomato sauce.
Ingredients
Brown onion
1 small, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
2 stick(s), finely chopped
Garlic
2 clove(s), crushed
Veal leg steak, raw
500 g, minced
Ground paprika
2 tsp, (sweet)
Caraway seeds
1 tsp
Canned diced tomatoes
400 g
Beef stock
⅓ cup(s), (80ml)
Potato(es)
250 g, (coliban) cut into 1cm pieces
Frozen green peas
½ cup(s), (60g)
Fresh chives
¼ cup(s), finely chopped
Reduced-fat puff pastry
1 sheet(s), (170g), just thawed
Egg(s)
1 medium, lightly beaten
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion, carrot, celery and garlic and cook, stirring, for 5 minutes or until softened. Add veal mince and cook, breaking up lumps, for 3–5 minutes or until browned. Add spices and cook, stirring, for 1 minute. Add tomatoes, stock and potato and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 15–20 minutes or until potato is tender and mixture thickens. Add baby peas and cook for 2 minutes, then stir in fresh chives.
2
Spoon mince mixture into four 1-cup (250ml) capacity ovenproof dishes. Cut pastry into four squares. Top each pie with a piece of pastry. Press edges to seal and brush tops with beaten egg. Cut 2 slits in the top of each pie to allow steam to escape, then bake for 12–15 minutes or until pastry is puffed and golden. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.